Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Friday, October 17, 2014
Italian Sausage with Peppers and Onions
In the end your onions and peppers should be very soft and brown around the edges. There are no shortcuts, better to start early and leave them on a low heat to ensure perfection. Grill or fry your sausages until cooked through and serve. Bun is optional…cold beer is not.